Vegan Blueberry Pound Cake with Blueberry Cheesecake Filling

This vegan blueberry pound cake is from a while ago. I figured it was about time I shared the recipe with you! The cake is soft and moist, packed with blueberries and has a creamy cheesecake filling. Honestly, what's not to love? Plus, not only is this cake delicious, it's so pretty too!

The Recipe

Vegan blueberry pound cake with blueberry cheesecake filling

Ingredients

For the dough:

1 cup / 240 g all-purpose flour

1/4 cup / 40 g almond flour

8.5 ounces / 240 g vegan butter

1 1/4 cups / 240 g sugar

2 teaspoon baking powder

7.8 ounces / 220 g plant-based yogurt (I used coconut yogurt)

3 tablespoons plant-based milk

5.3 ounces / 150 g Maine wild blueberries

For the filling:

5.3 ounces / 150 g soy vanilla yogurt

7 ounces / 200 g vegan cream cheese

1 tablespoon cornstarch

1/2 tablespoon blueberry powder

1/4 cup / 50 g sugar

Instructions

1. Preheat the oven to 350 °F/ 180 °C.

2. In a bowl combine all ingredients for the dough (except the blueberries) and mix until smooth. Add the blueberries and mix with a spoon.

3. In another bowl mix all ingredients for the filling.

4. Add half of the dough to a baking pan. Then carefully spoon in the filling. Add the rest of the dough.

5. Bake for about 1 hour and 15 minutes or until center is set. ENJOY!